1. Roasted Koji Chicken
A Draper Valley chicken breast, cut into strips and marinated overnight in shio koji, a fermented rice paste used to make sake; it breaks the starch down into sugar in the rice. “It gives a very rich, umami flavor—it’s like using MSG without using MSG.”
2. Nihaizu Dipping Sauce
A sweet-and-sour blend of tamari, black sugar, vegan dashi, and apple cider vinegar. The name means “two-flavored vinegar.”
Farm-fresh egg from Maltby Produce Market, boiled until just set, then marinated in tamari, a wheat-free soy sauce. Bloom’s boxes are all gluten free. “People always think it would be a challenge to make Japanese food gluten free. It’s easy once you learn about tamari.”
4. Hand-Cut Radish Flowers
Like the egg, all Bloom’s produce comes from Maltby Produce Market.
5. Chive Flower
6. Japanese Potato Salad
A fluffy concoction of carrots, red onion, salted cucumber, and Japanese mayonnaise (aka Kewpie mayonnaise). “You put all the vegetables in so it’s really crunchy.”
7. Kale Gomae
Lacinato kale from Maltby (“it’s so dark and earthy flavored”) blanched and marinated in a dressing of toasted sesame seeds, tamari, black sugar, and vegan dashi.
8. Stir-Fried Eggplant
The Japanese name is nasu kinpira; eggplant is julienned, then stir-fried with a bit of sesame oil, soy sauce, and simmered in tamari and dashi until it absorbs all the flavors.
9. Pickled Green Tomato
Pickled for two days in apple cider vinegar, soy sauce, and sugar for a tart, bright flavor: “Tsukemono is the term for pickled items; I like to have at least one thing in each box that displays a different Japanese cooking method.”
10. Fresh Fuji Apple Slices
“It works really well as a palate cleanser, and it’s nice to put at least one thing in there that’s fresh and I didn’t do anything to it.”
Published: August 2013